Cat Eating Raw Chicken

eggplant tart with a heart of mozzarella

Good morning to all
s you
now back with a recipe for cooking class I am attending the course 'taken by chef Martin Martignon and I must say that it is not' bad at all, as a method of teaching as recipes.
Today's recipe and 'a tart eggplant and believe me, no one will be enough', we still put the doses for 4 people.

Serves 4

2 medium eggplants
400 grams of mozzarella fior di latte
peanut oil for frying 1 egg

Bread crumbs
Grana Padano or Parmesan cheese Salt and pepper


For the sauce accompanying
3
red tomatoes extra virgin olive oil Salt and pepper

Basil

Cut the eggplant into thick slices about 1 / 2 centimeter in the longitudinal direction, flour and fry in oil, drain them and let them dry on paper towels.
Cut the mozzarella into cubes, put them in a bowl, add the egg, a little 'bread crumbs, a bit' of grated Parmesan, mix well together and season with salt and pepper.
Take some aluminum trays with a diameter of 8 cm round, place the slices of eggplant on the bottom and the circle making them po'dalla out a pan, fill jars with the mixture of mozzarella and slices of eggplant over close to the compound itself.
Take a baking dish, make a layer of paper towel soaked water, put the top of the paper trays and bake at 180 degrees for 25 minutes.
Meanwhile prepare the sauce boil for 1 minute accompanied by tomatoes, peel, cut in half 'and remove the seeds, shake it with a little' extra virgin olive oil, season with salt and pepper and (if found) basil .
Remove pans from oven, turn it over on serving plates, place a little 'sauce, given a round of extra virgin olive oil to the dish and serve.

Enjoy

Good Non Comedogenic Cover

Microwave cooking: artichokes


Hello and good start to the week, and yesterday
'started the race for Christmas presents, all the shops and all the people with their noses glued to the windows to choose to do the purchase in the coming weeks.
Sara 'a Christmas full of gifts do you think? I hope so, but honestly I think it will be 'somewhat' poor. We will see the results in January.
Today I continue with the column dedicated to the microwave oven, I have to fulfill the requests in arrears.
Mario (name invented for privacy) asked me if the microwave oven you can 'cook any type of vegetable, well then you Mario, you can' cook almost anything and I do not think you are referring too all'insalata (at least I hope).
Today's recipe is the preparation of the sauce with the microwave and will be 'performed entirely in the microwave.

Serves 4

10 artichokes, cleaned and cut in half 'in the longitudinal direction (keep them in water and lemon juice to prevent blackening)

40 grams butter 40 grams of rice flour (you can use regular flour, I also thought about the people celiac disease in making this recipe)
1 / 2 cups milk
nutmeg grated Parmesan or Grana Padano


extra virgin olive oil salt and pepper

After cleaning the artichokes for good, we put them in the container for steaming in the microwave , for which we pay 1 / 2 liter of water in the container, put the basket, put the artichokes and cover.
We initiate the steam function (display "boil") and set the cooking time that will 'of 4 minutes, press "START" and await the end of cooking.
Remove the artichokes and let them still in the container for 2 minutes.
now prepared white sauce with the micro will have 'a particular process, so read carefully.
Put the butter in a Pyrex glass baking dish, put in the microwave and we start the micro function to 750W for 1 minute, the result will be 'to have melted butter.
We remove the pan from the oven, put the flour (rice or normal) and with a whisk to amalgamate the two ingredients, add milk, and always working with a whisk, mix the ingredients.
We put the pan in the oven and we start the microwave at 750W for 5 minutes, remove the pan and work well with a whisk, put back in the oven as above for another 2 minutes, remove and work well with a whisk, put back in the oven as above for 1 minute, remove and work well with a whisk (and you'll see that 'already' thickened ), we repeat the last step (ie 'even 1 minute), and we take off again with the whip.
At this point, and the sauce is' thickened and we can add the salt and nutmeg.
With the procedure described, your sauce will not have 'lumps of flour. Let us now
a ceramic baking dish and put a tablespoon of oil spread over the bottom with your fingers, put the artichokes, pour the sauce over artichokes, put plenty of Grana Padano or Parmesan cheese on the surface, mettiamo la pirofila sotto al "GRILL" per 15 minuti o fino a quando la superfice sara' gratinata.

Buon appetito

Face Brightening Cream At Cvs

Taralli Grandma Angela


Buongiorno a tutte/i voi e buon sabato
oggi vi presento una ricetta che faceva mia suocera nel periodo natalizio, ho scritto "faceva" perche' , per questioni inderogabili, ora non puo' piu' fare e i miei figli si rivolgono a me con la frase:- "papa' ci fai i taralli della nonna?".
La risposta quale puo' essere se non il "SI".
Se farete questa ricetta ricordatevi che dureranno poco, anzi pochissimo, a casa mia li mangiano ancora caldi e sono costretto a chiudermi in cucina e non fare entrare nessuno con urla stravaganti del type "out of here!" or "We will not do more '."
The recipe 'in memory of an extraordinary person. A Grandmother Angela


Ingredients

500 grams of boiled potatoes and mashed
500 grams of flour 00
3 beaten eggs 1 teaspoon baking powder

40 grams of lard

2 tablespoons sugar 1 pinch of salt grated zest
1 lemon
milk if necessary

Garnish
50 grams of sugar 25 grams of cinnamon


peanut oil for frying


Make a mound of flour, put the potatoes and make a hole in the center, put the center of the eggs, sugar, lard, baking powder, salt, zest, mix quickly until the dough is similar to that for the gnocchi, if it was too tough regulator with a few drops of milk.
At this point I do a foreword, were used in the dough 2 tablespoons sugar, and then the same will not be 'too sweet, if you feel you can increase the dose to 3 tablespoons.
Take the dough and form of cylinders as the gnocchi, cut into pieces and formed the two ends of the rings Sciacca '.
taralli Fry in peanut oil or semi-hot, a few at a time until golden brown, remove them and let them dry on paper towels.
Pass them in a mix consisting of Zuccero and cinnamon.

Enjoy your meal and Sunday

Hot Water Not Coming Outnof Single Handle Bathtub

MONDAY 'November 29 FALCONARA weekly market

Monday, November 29

Santa Cinnamon, the water that flows freely from cinnamon to your home will appear ai fedeli e non, al mercato mattutino di Falconara.

Accompagnata dagli aderenti del comitato falconarese pro referendum acqua pubblica, chiamerà alla manifestazione regionale del prossimo 4 dicembre ad Ancona, dalle ore 16 davanti al Teatro delle Muse indetta dal Coordinamento marchigiano dei movimenti per l'acqua. (copiato da Reka)

How Long Canyou Survive In Renal Failure

Horsemeat: horse carpaccio with artichokes and parmesan


Good morning to all / the you, the time and today
'really sucks, it's raining this night so intense and I assume (I hope not) that, if it continues this way,' something happen ' .
I just hope it snows in the mountains so as not to go down the rainwater.
back today with another simple recipe with the horse meat that could be called "summer" but the presence of the artichokes makes it suitable at this time.
the beginning of '900, the consumption of horse meat was not very widespread, indeed it was intended for the upper classes' poor and the same old meat came from animals.
The result was a stringy meat and you do not like the taste, so they can not spread properly.
Now the consumption of horse meat and 'changed and, in some regions, and' even spread by opening restaurants and butcher shops specializing in this type of meat. We come to the recipe




Serves 4 500 grams of horse meat thinly sliced. The cut of meat 'than for a steak, get advice from your butcher.
4 artichokes, cleaned, reduced to slices and seasoned with olive oil, lemon, salt and pepper
shaved Grana Padano or Parmigiano-Reggiano

lemon juice 5 tablespoons extra virgin olive oil salt and pepper


Take the slices of meat and check that no part nerve or fat, in this case, delete them.
Arrange the slices on serving plate, spread the slices of artichoke and parmesan.
emulsified lemon juice with 5 tablespoons of olive oil and distribute it on the plates.
with salt and pepper.

Enjoy

Roller Skate Clip Art

zucchini cake and shrimp


Hello all s
today I present you a starter that I learned on Thursday 'to the last cooking class I am attending.
The course 'taken by chef Martin Martignon, a young and dynamic chefs with a thousand ideas and new ideas to get good results in the kitchen.
I varied the doses tailored to personal taste.

Serves 4

3 zucchini
average 150 grams of ricotta cheese 2 eggs

200 grams of peeled shrimp (thawed ones are fine) 1 clove garlic
poached lightly crushed
Grana Padano, grated lemon peel grated

extra virgin olive oil salt


Clean the zucchini, cut in half 'in the longitudinal direction, cut into thin slices, thus obtaining' the crescents.
Take a frying pan, add 1 tablespoon oil, add garlic and zucchini, cook for 10 minutes over high heat stirring often the zucchini.
Add the shrimp and cook for another 5 minutes, turn off and let cool.
In a pan mix the eggs with the ricotta, add parmesan cheese and the grated lemon rind, add the zucchini and shrimp.
You have to make a soft but firm, so regulator with the addition of Parmesan cheese, salt to taste.
Put the mixture into small molds (I used silicone muffin) and bake at 180 degrees for about 15 minutes. If using metal molds
remember to anoint them with oil.
regulator with cooking times and consider it "cooked" when they are golden on the surface.

Enjoy

Are Tessalon Pearls Good For Cough

chicken with mushrooms


Hello all s you
as you noticed I included a poll that found on a side and vote 'absolutely anonymous serves only to me to see if the people who visit your blog to have cooking experience (which is required for the description of the recipe) or the beginner (and a better description would be 'detailed).
We come to today's recipe, easy to carry and quick to prepare.



Serves 4 500 grams of chicken breast
400 grams of mushrooms
flour

chopped parsley 1 clove garlic poached (ie 'without remove the skins)
crushed 1 cup white wine salt and

pepper extra virgin olive oil

start with clean dirt from the mushrooms, wash them quickly under running water and cut them into thin slices. In a
3 chucchiai pan put oil and let brown the garlic, remove and replace the mushrooms, add a dash of white wine and let cook for 20 minutes over low heat, add salt and pepper and chopped parsley.
take in the meantime, the chicken, reduce it into strips and sprinkled with flour.
In a pan heat 3-4 tablespoons of oil, put the chicken strips and we quickly jump to 10 minutes, so get 'cooking browned and crispy outside and soft inside.
Add the white wine and let evaporate, continue cooking for another 5 minutes, add salt and pepper.
Serve the chicken with the sauce accompanied by mushrooms.

Enjoy

Cute Picnik Ideas On Facebook

3rd meeting with patients with multiple myeloma, family, friends and professionals

What Is Ensure Good For?

self-built lens and vision

Given the many claims about "self-built lens and is no longer available the old link where I explained how I had made, I try to summarize in this space, its implementation.

Meanwhile premetto that "virtually" anything I do not have DIY in the sense that I just tried, tried and tested different types of lens converters to achieve a higher RR (reproduction ratio) of the subject.

using for macro photography, mainly a bridge for the accuracy and the Panasonic Lumix FZ50, the choice of the add optical was the only way (because there is no possibility as in the reflex change of purpose or use spacer rings or bellows).

The first tests were carried out using a set of close-up lens of Marumi (+1, +2, +4).

When working in the field of these lenses is shown immediately issue a drop in sharpness at the edges of the frame, falling slightly perceptible using the lens shade +1, but very clear with the lens + shade 4, this should be added especially with the use of lenses +4 +2 and a heavy production of chromatic aberrations. All of course amplified by combining slow closeup.

From what I have drawn as a conclusion that can be used only with a good quality lens shade +1 (which in the case of my camera to the maximum 420mm telephoto brings the minimum focusing distance of about 2 meters by 1 meter nominal), this allows you to easily take subjects not too small to be a safe distance, just about one meter (Lepidoptera is good for medium / Large type scarce swallowtail, swallowtail and dragonflies.

not fully satisfied with the quality achieved, I tried to remove various binoculars, almost all lenses with red highlights, from the evidence I have obtained a magnification ratio similar to the strength of the lens closeup +4, I noticed a minor decrease of sharpness at the edges (almost absent in fact) but the whole picture turns green for cui le cromie non rispondono alla realtà.

Nei vari tentativi mi è capitato un monoculare Russo, smontato la lente frontale, ho notato che è un doppino acromatico, per cui le aberrazioni vengono corrette, montato davanti l'obiettivo alla meglio (tramite un adattatore di fortuna e del nastro isolante, ho notato che sia la caduta di nitidezza che le aberrazioni sono invisibili ad occhio nudo, inoltre raggiunge (sempre al massimo zoom 420mm) circa lo stesso RR della lente closeup +4.

 

Most of these macro photos in my albums are made just with this lens coupled FZ50 + self made.

Because you have even a DSLR (Olympus E-510) I tried to mount the lens in front of the lens as a kit supplied with the machine itself (ZD 40-150 zoom) and I must admit that while not getting the same RR that I get on the FZ50 (also because of the canvases in this case stops at 150mm "300mm equivalent to 35mm, 420mm against the FZ50), but the image quality obtained in terms of meeting le mie attuali esigenze.

Qualche foto realizzata con tale lente:

Mix Creatine With Super Pump 250

Photography

The photo does not show the reality, shows the idea that if they did.
Neil Leifer

Often a scene takes on a different meaning depending on the beholder, so it may happen that the vision of a countryside can be a lover of the sublime nature and the same scene may be unwelcome to those who love the countryside.

Di Therefore there is no absolute truth but a subjective vision of the scene that is presented in front of him.

The photographer has the ability to capture the reality that pleases, that the more stimulating, but above all can show through photography "his" interpretation of reality.

I show you two photos that depict the same scene (the river Sele in full), in which I gave a completely different interpretation of the two, this is when an event like that of the river can be seen in full and then show how an event idyllic in the first picture, where the light illuminates the whole sending almost a sense of serenity:

And here the vision of the same scene as the most gloomy, dark incuotere almost to the point of fear, the light is attenuated as to leave room in the dark under the bridge:

It Tastes Like Blood When I Cough

3rd Meeting on Multiple Myeloma at the European Institute of Oncology

Dear readers, I must point out that
on November 27, will be held in Milan at the European Institute of Oncology, the third meeting addressed to the Multiple Myeloma patients and their family.
This is the program:

Program: A conference hall - IEO

09:20 to 09:30 Welcome
Giovanni Martinelli

09:30 to 09:50 New drugs in multiple myeloma: what impact on the disease ?
Rapporteur: Alberto Agazzi

09:50 to 10:10 The role of transplantation (auto and allo): still a current approach?
Speaker: Simona Sammito

10:10 to 10:25 multiple myeloma: impact on the lives
Speaker: Margaret Clerici

10:25 to 10:40 Diet and Nutrition
Rapporteur: Fatima Mariano

10:40 - 11: 00 Coffee break

11:00 to 11:15 The Waldenstrom's macroglobulinaemia: clinical aspects and new treatment options
Rapporteur: Daniele Laszlo

11:15 to 11:30 The needs of family members
Rapporteur: Andrea Maldifassi

11:30 to 12:00 Sexuality e cancro: l'intimità ritrovata...
Relatori: Fedro Alessandro Peccatori
Francesca Lupo

12:00 – 12:15 Dolore e qualità di vita
Relatore: Alberto Sbanotto

12:15 – 12:30 Radioterapia: quando, come, perché?
Relatore: Gaia Piperno

12:30 – 12:45 Trattamento ortopedico
Relatore: Andrea Daolio

12:45 – 13:15 Associazione Schirinzi A. Mario Onlus
Relatore: Vittorio Schirinzi

13:15 – 13:30 L’AIL e supporto alle famiglie
Relatore: Matilde Cani

13:30 – 14:00 Pausa pranzo

14:00 to 16:30 Round table with speakers
Guests: family doctor, coroner, social worker, AIL

For Registration and information:

Secretariat: CQ Travel srl
Tel 2002 4804951 - Fax 02 43911650 *
infoeventi@ieo.it congress@cq-travel.com

Covering Letter A Trainee Dental Nurse

THE DECLINE OF A CITY'

Stasera attraversando la Piazza principale di Falconara ho provato un senso di tristezza. Forse sarà stata la serata umida e fredda, forse solo il mio stato d'animo, ma ho avuto la sensazione di trovarmi in una città vuota, spettrale.

lights low, muffled by the mist caused by rain in the afternoon, the empty shops, the benches frequented by persons from other countries, bored and strictly divided into nationalities: Romanians, Bengali, Albanian, and some Eastern European carers . There were close to me a couple of people who hurriedly walked away and thought their own business, a group of Roma but perhaps aided by a bit of alcohol mentioned a dance and sang until the police were not diligent him away.

I thought that my city, this square, was not the case some years ago. Sure Falconara has always been considered a bedroom community, perhaps because the industrial reality that has prevented it from dominating the tourism development or just a normal development of the city. But other than that Falconara has never been so low.

As a child, back when I lived in Ancona, my mother often took me for a walk in Falconara and maybe eating ice cream, delicious, Coffee Bedetti, and the city was friendly but not scintillating.

Now I think that the only desire of those who are passing through our city is to leave as soon as possible. If you get the smell from the north the refinery is our calling card. Then nothing.

I wonder if the people of Falconara if they are making on the state of decay and depression that is going through the city. Maybe they are tired or busy with other thoughts than them, or are simply disappointed. Surrendered, and no longer have desire and strength to say anything.

Yet to hear our administrators, the city is raising its head. They managed to restore the balance, they say. Maybe. And yet it was not a painless outcome for citizens. But restoring a balance is not sufficient to revive a city, in fact, our town dies asphyxiated by exhaust fumes from cars and industries, there is no oxygen in the culture of solidarity, of common life.

Brandoni I remember the mayor, in that very square, and promise to ensure that all thanks to Berlusconi's problems would be solved in Falconara. It was certain, everything would change for the better of course.

You will have noted that Brandon, a long time now, not even mentioned the figure of its leader Berlusconi, has become a kind of Nameless, and how could it, nothing promised has come true. No help has arrived from friendly governments and the municipal budget was buffered only thanks to a pact with the refinery that will crush us.

The feeling of ghostly city that I had tonight I am sure that many others have also Falconaresi. So it is not enough

quickly cross the square, not enough turarsi nose when you pass the refinery, no need to call the police to drive out immigrants. We need something else. We must retake the city, bring it to life physically and culturally. Chase away the ghosts of sadness and insecurity for the good of all. Depends only on us citizens Falconaresi.